Roast Chicken with Herb Stuffing

There’s something deeply comforting about a golden roast chook. The crackle of crisp skin, the aroma of herbs and spices filling the kitchen… it’s the kind of meal that brings everyone to the table. This version is elevated with Aromi’s Green Celebration – a fragrant blend of rosemary, thyme, tarragon and parsley that infuses the stuffing and chicken with vibrant, savoury depth.

🍗 Ingredients

For the chicken:

• 1 whole free-range chicken (around 1.8–2kg)

• 2 tbsp olive oil

• Salt & pepper, to taste

• 1 lemon, halved

• A few sprigs of rosemary or thyme (optional, for inside the cavity)

For the stuffing:

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups fresh breadcrumbs

• 1 tbsp Aromi Green Celebration spice blend

• Zest of 1 lemon

• Salt & pepper to taste

• 1 egg

• 2–3 tbsp chicken stock or water

🧑🍳 Method

1. Preheat the oven to 180°C (fan-forced). Line a roasting pan with baking paper or place a rack inside.

2. Make the stuffing:
   In a small pan, melt the butter over medium heat. Add onion and cook until soft, about 5 minutes. Stir in the garlic and cook for another minute. Transfer to a large bowl.

3. Add the breadcrumbs, Green Celebration spice blend, lemon zest, salt and pepper. Mix well. Stir in the egg and enough stock to bring the mixture together – it should be moist but not wet.

4. Stuff the chicken cavity loosely with the mixture. You can secure the legs with kitchen string if you like, but it’s not essential.

5. Rub the outside of the chicken with olive oil, then season generously with salt and pepper. For extra flavour, tuck lemon halves and herb sprigs inside the cavity.

6. Roast for 1 hour 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced (or use a meat thermometer – you’re aiming for 75°C internal temp).

7. Rest the chicken for at least 10 minutes before carving. This locks in the juices and makes it easier to carve.

🍋 To Serve

Serve with a fresh green salad, crispy roast potatoes or a lemony pearl barley salad. And don’t forget the pan juices – they make the perfect drizzle.

Tip: You can prep the stuffing a day ahead and store it in the fridge. Just bring it to room temperature before stuffing the chicken.